Cranberry Sauce

This is the recipe my wife and I use for Thanksgiving. We tend to make it all winter (as long as fresh cranberries are available). It serves great chilled on top of fresh yogurt.

Yield: 2 3/4 cups


4 cups fresh cranberries
1 1/2 cups coconut nectar or agave nectar
1 cup freshly squeezed orange juice
1 to 2 teaspoons freshly grated orange peel


Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes while using a large spoon to mash the berries as they cook. The sauce will begin to thicken as the berries cook.

Remove from heat after the sauce is thickened and the berries are mashed. Pour into a serving bowl or store for future use.


This is my personal coleslaw recipe. It creates a nice tangy slaw without too much sweetness.


1 green cabbage (chopped)
1 1/4 cups mayonnaise
3 carrots, slivered (grated)
1/2 cup red onion (chopped)
1/2 cup white vinegar
1/2 Tsp salt
1/2 Tsp black pepper
1 Tbsp prepared horseradish
1 Tbsp white sugar
1 Tbsp celery seed


Mix and cool for at least 1 hour.

Chili (Gene's Homemade Good-time Country Chili)

This is a personal recipe I have developed over the years. It is plenty spicy, while creating an enriching tomato-based broth. The plenty of vegetables ensures a healthy stew.


1x Large onion, diced
1x Large Green Bell Pepper, diced
1x Large Red Bell Pepper, diced
2x cloves of minced garlic
4x Jalepeno peppers, cored and diced

2x 16oz cans diced tomatoes, one “fire roasted” if possible
1x 15oz can kidney beans
1x 15oz can chili beans

1 lb. ground beef
1/2 pack bison summer sausage, finely diced
3 Tbsp brown sugar

4x Tbsp chili powder
garlic powder

48 fl.oz. tomato/veggie juice (spicy)


1) Heat up dutch oven/pot over medium heat and saute the onions.

2) Add the ground beef and cook until browned.

3) Add the bell pepeprs, garlic, and jalepenos and saute, letting the flavors merge.

4) Add the rest of the ingredients and bring to a boil.

5) Turn down the heat to a low simmer and let simmer for at least an hour.

This chili has a bit of a kick and tastes best after a night in the refrigerator.

Chicken Shawarma


2 lbs. boneless chicken
6 tbsp extra virgin olive oil
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1 pinch cayenne
salt + pepper to taste


1) Slice the chicken into pieces each and place them in a marinating dish.

2) In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp
salt and 1/4 tsp black pepper. Pour the spice marinade over the chicken pieces.
Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

3) Cover the marinating dish and refridgerate at least 1 hour or overnight.

4) Preheat oven to 400 degrees F. Place chicken pieces on baking sheet, ideally over aluminium foil.

5) Roast the chicken in the oven for about 15 minutes, until cooked through,
turning the chicken over half-way through the cooking.

6) Let the chicken cool and slice into thin strips.

7) Heat some oil in a skillet on Medium heat and fry the pieces until smallest are brown and crisp. Serve.

Chewy Chocolate Chip Cookies

Recipe by Alton Brown
Makes approximately 2 dozen cookies


8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips


Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate.

Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.

Chill the dough for 1 hour.

Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment paper-line half sheet pans, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.
Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before enjoying.

Braised Pork Ribs

Prep Time: 1-24 hours
Cook Time: 3 hours

Recipe by Alton Brown


2x Pork ribs (St Louis cut)

Dry Rub Mix: 8 3 1 + 1

8 parts – lgt brown sugar
3 parts – kosher salt
1 parts – chili powder
+ 1 part – black pepper, cayenne pepper, old bay, diced thyme, onion powder, garlic powder

Braising Sauce:

1 cup – white wine
2 tbsp – white wine vinegar
2 tbsp – worchestershire sauce
1 tbsp – honey
2x – crushed garlic gloves (or garlic granules)


Thow each rib slab on long sheet of aluminum foil.
Lay on the dry rub, pack it into the meat.

Fold up foil gently and seal it, make a lid, allow a flat,
boat-like bottom that can hold liquids.
Watch for sharp bones and give these extra foil padding.
You do not want to puncture the bottom of the foil.

Refridgerate for at least 1 hour (12-24 preferred).

Prepare braising liquid and mix well.
Microwave liquid on high for 1 minute.

Open foil around ribs at ends, pour 1/2 liquid into each.
Tilt trays to spread liquid, crimp ends and seal foils.

Bake in oven at 225 degrees F for 2 1/2 hours.
After which, if the bones rotate freely, it’s done.

Pull out ribs and place over a wide saucepan.
Puncture a hole or two in the bottom to let juices drain into
the saucepan. Drain both ribs and place back on pans.

Heat liquid in saucepan on high for 5 minutes to create a thick glaze.
Careful not to burn. Remove and discard foil lids.
Paint glaze onto ribs with a brush.

Broil ribs for 1 minute, wathcing carefully, until the glaze browns.
Pull ribs out of oven and let sit for a few minutes.

Cut rib into 2-3 ribs sections, toss these in large steel bowl with
the rest of the glaze.

Throw on a plate and enjoy!

Bread & Butter Refrigerator Pickles


1/2 medium onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water, filtered if possible
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon yellow mustard seeds (not brown)
1/2 teaspoon ground turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice


1). Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.

2). Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.

3). Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. (A large ladle is a good tool for the job.)

4). Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.

5). Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.